Ocean Perch with Sweet Pea Pasta

22 Aug

I apologize for the hiatus between posts – we were having some problems with the oven, my first week of school started, and I’ve been having some computer troubles.

Regardless, this dish was absolutely delicious.  The crispy, salty skin of the fish was the perfect offset to the soft, creamy texture of the pasta stars, sweet peas, and cheddar cheese.  Not only was this dish extremely tasty, it was fast and easy as well.

Ocean Perch with Sweet Pea Pasta

2 ocean perch fillets, defrosted if frozen (I used frozen Bay Prime brand)

1 teaspoon dried dill weed

Kosher salt and freshly cracked pepper

10 whole peppercorns

1/2 cup sharp cheddar cheese, grated, plus more for garnish

1/2 cup frozen peas, defrosted

2 tbs. salted butter

1 tbs. olive oil

1-2 tbs. milk or heavy cream

1/2 box Gia Russell star pasta, cooked according to package directions

Season the perch fillets on both sides with salt, freshly cracked black pepper, and dried dill weed.

In a small saucepan, add peppercorns.  Add butter and slowly melt over low heat.  Once melted, add milk or heavy cream and bring to a simmer over low heat.  Simmer 2-3 minutes and remove peppercorns with a fork (I missed a few and they weren’t obtrusive in the end product).  Add peas and continue to simmer.

Meanwhile, in large skillet heat olive oil.  Add seasoned fish, skin side down, and sauté 3-4 minutes until skin is crispy and brown.  Flip and sauté an additional 2 minutes until cooked through.  Set aside.

Drain cooked pasta and toss with pea and butter sauce.  Add shredded cheddar and stir to combine.  Serve perch over pasta with extra cheddar for garnish.

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